Souper Baked Chicken Recipes

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TENDER ONION BAKED CHICKEN

Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice. Very tasty for the whole family.

Provided by Kim in Oklahoma

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 4

Number Of Ingredients 4



Tender Onion Baked Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
  • Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 4.5 g, Cholesterol 79.8 mg, Fat 13.1 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 1420.6 mg, Sugar 0.5 g

10 chicken breast tenderloins or strips
¼ cup margarine, melted
salt and pepper to taste
1 (1 ounce) envelope dry onion soup mix

BAKED CHICKEN SOUP

This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!

Provided by SarahBeth

Categories     < 60 Mins

Time 45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 13



Baked Chicken Soup image

Steps:

  • In a large pot, melt the butter or margarine.
  • After the butter is melted, mix the flour in until smooth.
  • Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
  • Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
  • Reduce heat and simmer for 12 minutes.
  • Add the milk, lemon juice, white wine and parsley, if desired.
  • Reduce heat to low, add the cooked rice and cover.
  • Cook until rice is heated through.
  • ENJOY!
  • SOME SPECIAL NOTES:.
  • I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!

1 tablespoon butter (or margarine)
1/8 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
2 cups cooked chicken, shredded
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/8 teaspoon garlic powder
0.5 (1 1/4 ounce) packet Italian salad dressing mix
1 cup milk (2% and skim work fine)
2 tablespoons lemon juice
1 tablespoon white wine
fresh parsley (1 small bunch, coarsely chopped) (optional)
2 cups long-grain rice, cooked

OVEN-BAKED CHICKEN

If you love takeout fried chicken, you'll love this mess-free recipe that's a crispy, oven-baked alternative. The secret to this baked chicken recipe is adding the chicken to a baking dish that's already hot. This ensures the chicken starts cooking immediately and helps create a crispy, crackly skin that's even better than your takeout favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 6



Oven-Baked Chicken image

Steps:

  • Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
  • Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  • Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg

1 tablespoon butter
2/3 cup Original Bisquick™ mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

SIMPLE BAKED CHICKEN BREASTS

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5



Simple Baked Chicken Breasts image

Steps:

  • Preheat convection oven to 400 degrees F (200 degrees C).
  • Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  • Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

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